Artichoke dip can be made with melted butter and lemon juice, or with mayonnaise and flavorings such as cayenne pepper or onion powder. Hollandaise sauce is also an option for warm artichokes. Personal preference plays a big role in choosing the best dip.
The best artichoke dip often depends a lot on how you eat artichokes, as well as your personal preferences. One of the simplest possible sauces consists of nothing but melted butter with a little lemon juice, although a little garlic can also be added to this combination. More elaborate preparations include a mayonnaise artichoke sauce dressing that usually includes Dijon mustard or balsamic vinegar, with flavorings such as cayenne pepper or onion powder included. Hollandaise sauce is also a popular sauce for cooked artichokes, which consists of lightly cooked egg yolks, melted butter and a little lemon juice.
Just like sauces for other dishes or salsa, the best artichoke dip will depend a lot on your personal preferences. There are a few classic dives you might want to consider, however, as they’re all fairly straightforward and open to a wide range of experimentation. Melted butter is, perhaps, the simplest artichoke dipping sauce possible, as it requires only butter and heat. A little lemon juice is often added to this for extra flavor. Other ingredients may include garlic or onion powder, hot cayenne sauce, and anything else you want to try.
There are a number of mayonnaise-based recipes for artichoke dip, often made ahead of time and served cold. Mayonnaise is typically combined with something acidic, which cuts through its thick creaminess, such as balsamic vinegar or Dijon mustard, although other types of vinegar and powdered mustard can be used. Onion and garlic powder are often added to this concoction, as are cayenne pepper and a little lemon juice. The cold nature of this artichoke dipping sauce is sometimes preferred for artichokes when served chilled.
If you’re serving warm artichokes and don’t mind mayonnaise, you might consider hollandaise as an artichoke dip. Hollandaise is a classic French sauce that is often served with a number of dishes, including eggs Benedict and steamed vegetables such as asparagus or cauliflower. This can be a difficult artichoke dipping sauce to make, however, as raw egg yolks need to be beaten and cooked slowly in a bowl over slightly simmering water. Too much heat causes the eggs to mix and cook solid, while it is bound to thicken and rise in volume without fully cooking. Melted butter and lemon juice are typically added to eggs and served hot once cooked.
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